Oxidative Stability of Side-Streams from Cod Filleting—Effect of Antioxidant Dipping and Low-Temperature Storage
Sørensen, Ann-Dorit Moltke, Wu, Haizhou, Hyldig, Grethe, Bøknæs, Niels, Mejlholm, Ole, Undeland, Ingrid, Jacobsen, Charlotte
Published in Marine drugs (01.11.2023)
Published in Marine drugs (01.11.2023)
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Journal Article
Investigation of Lipid Oxidation in the Raw Materials of a Topical Skin Formulation: A Topical Skin Formulation Containing a High Lipid Content
Thomsen, Birgitte R., Taylor, Richard, Madsen, Robert, Hyldig, Grethe, Blenkiron, Peter, Jacobsen, Charlotte
Published in Journal of the American Oil Chemists' Society (01.02.2018)
Published in Journal of the American Oil Chemists' Society (01.02.2018)
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Journal Article
Bio-Fortified Pork Cracklings with UVB LED Tailored Content of Vitamin D3
Ložnjak Švarc, Petra, Rahimi, Marzia, Tønnesen, Jesper, Corell, Dennis Dan, Petersen, Paul Michael, Hyldig, Grethe, Jakobsen, Jette
Published in Foods (01.03.2022)
Published in Foods (01.03.2022)
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Journal Article
Physical and Oxidative Stability of Emulsions Stabilized with Fractionated Potato Protein Hydrolysates Obtained from Starch Production Side Stream
Yesiltas, Betül, García-Moreno, Pedro J, Mikkelsen, Rasmus K, Echers, Simon Gregersen, Hansen, Dennis K, Greve-Poulsen, Mathias, Hyldig, Grethe, Hansen, Egon B, Jacobsen, Charlotte
Published in Antioxidants (01.08.2023)
Published in Antioxidants (01.08.2023)
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Journal Article
Addition of Fish Oil to Cream Cheese Affects Lipid Oxidation, Sensory Stability and Microstructure
Horn, Anna Frisenfeldt, Green-Petersen, Ditte, Nielsen, Nina Skall, Andersen, Ulf, Hyldig, Grethe, Jensen, Louise Helene Søgaard, Horsewell, Andy, Jacobsen, Charlotte
Published in Agriculture (Basel) (01.12.2012)
Published in Agriculture (Basel) (01.12.2012)
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Journal Article
SENSORY CHARACTERISTICS OF DIFFERENT COD PRODUCTS
SVEINSDÓTTIR, KOLBRÚN, MARTINSDÓTTIR, EMILÍA, HYLDIG, GRETHE, SIGURGÍSLADÓTTIR, SJÖFN
Published in Journal of sensory studies (01.04.2010)
Published in Journal of sensory studies (01.04.2010)
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Journal Article
The importance of liking of appearance, -odour, -taste and -texture in the evaluation of overall liking. A comparison with the evaluation of sensory satisfaction
Andersen, Barbara Vad, Brockhoff, Per Bruun, Hyldig, Grethe
Published in Food quality and preference (01.01.2019)
Published in Food quality and preference (01.01.2019)
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Journal Article
Polycyclic aromatic hydrocarbons (PAHs) in fish smoked using traditional and improved kilns: Levels and human health risk implications through dietary exposure in Ghana
Asamoah, Eunice Konadu, Nunoo, Francis Kofi Ewusie, Addo, Samuel, Nyarko, Josephine O., Hyldig, Grethe
Published in Food control (01.03.2021)
Published in Food control (01.03.2021)
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Journal Article
Case study on depuration of RAS-produced pikeperch (Sander lucioperca) for removal of geosmin and other volatile organic compounds (VOCs) and its impact on sensory quality
Podduturi, Raju, Petersen, Mikael Agerlin, Vestergaard, Martin, Hyldig, Grethe, Jorgensen, Niels O.G.
Published in Aquaculture (15.01.2021)
Published in Aquaculture (15.01.2021)
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Journal Article
Nutritional value, bioactive composition, physico-chemical and sensory properties of Ulva sp. and Fucus vesiculosus depending on post-harvest processing: a drying comparison study
Wirenfeldt, Cecilie Bay, Hermund, Ditte B., Feyissa, Aberham Hailu, Hyldig, Grethe, Holdt, Susan Løvstad
Published in Journal of applied phycology (01.10.2024)
Published in Journal of applied phycology (01.10.2024)
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Journal Article
Effect of smoking and gamma irradiation on the nutritional and sensory quality of Atlantic chub mackerel in Ghana
Asamoah, Eunice K., Nunoo, Francis K.E., Addo, Samuel, Nyarko, Josephine O., Acquah, Stanley A., Hyldig, Grethe
Published in Radiation physics and chemistry (Oxford, England : 1993) (01.11.2022)
Published in Radiation physics and chemistry (Oxford, England : 1993) (01.11.2022)
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Journal Article
Characterization and finding the origin of off-flavor compounds in Nile tilapia cultured in net cages in hydroelectric reservoirs, São Paulo State, Brazil
Podduturi, Raju, da Silva David, Gianmarco, da Silva, Reinaldo. J., Hyldig, Grethe, Jørgensen, Niels O.G., Agerlin Petersen, Mikael
Published in Food research international (01.11.2023)
Published in Food research international (01.11.2023)
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Journal Article
Enrichment of mayonnaise with a high fat fish oil-in-water emulsion stabilized with modified DATEM C14 enhances oxidative stability
Yesiltas, Betül, García-Moreno, Pedro J., Sørensen, Ann-Dorit M., Soria Caindec, Alyssa M., Hyldig, Grethe, Anankanbil, Sampson, Guo, Zheng, Jacobsen, Charlotte
Published in Food chemistry (30.03.2021)
Published in Food chemistry (30.03.2021)
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Journal Article
Seasonal patterns in round goby (Neogobius melanostromus) catch rates, catch composition, and dietary quality
Brauer, Meike, Behrens, Jane W, Christoffersen, Mads, Hyldig, Grethe, Jacobsen, Charlotte, Björnsdottir, Katla H., van Deurs, Mikael
Published in Fisheries research (01.02.2020)
Published in Fisheries research (01.02.2020)
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Journal Article